This One-Pot Lemon Chicken and Rice combines tender chicken pieces with fluffy long-grain rice, lemon, garlic, oregano, onion, and chicken broth. Everything cooks in the same oven-safe pan for a comforting dinner with bright, savory flavor.
The chicken is coated with lemon juice, fresh zest, garlic, oregano, salt, and black pepper before being seared until lightly golden. The onion and rice are then cooked in the same pan, allowing them to absorb the flavor left behind by the chicken.
This recipe has a Greek-inspired combination of lemon, garlic, and oregano, but it uses a simple one-pan oven method designed for an easy family dinner. The covered baking stage allows the rice to absorb the broth while the chicken finishes cooking.
For another creamy one-dish chicken dinner, try my One-Pan Baked Butter Chicken. You can also browse my Easy Chicken Recipes for Dinner for more weeknight ideas.
Table of contents
Ingredients
How to Make One pot creek chicken & lemon
- Marinate the chicken: In a bowl, combine chicken with salt, black pepper, dried oregano, minced garlic, lemon zest, and lemon juice. Mix well to coat.
- Sear the chicken: Heat olive oil in a large oven-safe pan. Add chicken and sear until lightly golden on both sides. Transfer chicken to a plate.
- Cook the onion: In the same pan, add the chopped onion and sauté until softened and glossy.
- Toast the rice: Add the rice and stir for about 1 minute so it absorbs the pan flavor. Add dried oregano, salt, and black pepper.
- Add liquids: Pour in chicken broth and water, stirring to combine.
- Bake covered: Nestle the seared chicken back into the pan. Cover with a lid and bake at 375°F (190°C) until the rice is tender and the chicken is cooked through.
- Finish + garnish: Let the pan rest a few minutes, then top with parsley and fresh lemon zest. Serve with extra lemon wedges.
Can I prepare the chicken ahead
The chicken can be seasoned ahead, but always keep it marinated in the refrigerator, not on the counter. Cover it well, refrigerate it until ready to cook, and discard any marinade that touched raw chicken unless it is boiled first.
USDA guidance says poultry should be marinated in the refrigerator, not on the counter. Keep the exact maximum period only when it matches your planned preparation method.
What can I serve with lemon chicken and rice?
Serve it with cucumber salad, roasted vegetables, green beans, yogurt sauce, or a fresh green salad.
My Tomato Cucumber Salad gives the meal a fresh, crisp side, while Lemon Yogurt Sauce adds a cool and creamy finish.
Common Mistakes To Avoid
- Using chicken pieces that are too large or uneven.
- Not seasoning the chicken well before cooking.
- Skipping the step of sautéing the onion, garlic, or rice for extra flavor.
- Adding too much lemon juice, which can make the dish too sharp.
- Using too much liquid, which can make the rice mushy.
- Opening the lid too often while the rice cooks.
- Serving right away without letting the chicken and rice rest for a few minutes.
FAQs
Yes, but it cooks faster. Check early so it stays juicy.
Long-grain rice gives the fluffiest texture and more separate grains in this one-pot chicken and rice. Rinsing the rice briefly can remove extra surface starch and help the grains cook up lighter instead of sticky.
Not required, but rinsing can make the rice a little less starchy.
Yes—keep it covered and simmer gently until rice is tender, but oven baking gives more even results.
The safest way is to check the thickest chicken piece with a thermometer. Chicken is fully cooked when it reaches 165°F (74°C), even if color and juices alone are not always reliable.
Yes, but use a larger pan so the rice layer isn’t too thick and adjust cook time slightly.
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one pot creek chicken & lemon
Ingredients
Equipment
Method
- In a bowl, mix chicken with 1/2 tsp salt, black pepper, 1 tbsp dried oregano, minced garlic, lemon zest, and 4 tbsp lemon juice.
- Heat 1 1/2 tbsp olive oil in a large oven-safe pan. Sear chicken until lightly golden on both sides, then transfer to a plate.
- In the same pan, sauté the onion until softened.
- Add rice and stir for 1 minute. Season with 1 tbsp dried oregano, 1/3 tsp salt, and black pepper.
- Pour in chicken broth and water. Stir well.
- Nestle chicken back into the pan. Cover and bake at 375°F (190°C) until rice is tender and chicken is cooked through.
- Rest 10 minutes. Garnish with parsley and fresh lemon zest, then serve.
Nutrition
Video
Notes
- If your broth is salty, reduce the added salt in the rice.
- If the rice looks dry mid-bake, add 2–4 tbsp hot water and re-cover.
- For extra brightness, finish each plate with an extra squeeze of lemon.
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